10 TYPES OF ICING FOR CAKES

1. Fudge Icing
 Fudge icing is a simple, yet elegant way to dress up a cake. All it takes is
cream, sugar, and cocoa powder brought to a boil and then cooked until
it thickens. When still warm, the icing is easy to pour and spread around
the cake. As it cools, it firms up to a thicker, fudge-like consistency.

2. Caramel Icing
 you can make a quick caramel icing using a combination of milk and
brown sugar. Bring to a boil and add sugar and butter until it’s a good
consistency for spreading. The warm caramel is easy to pour and spread
but you’ll need to work fast as it will get firmer as it cools.

3. Sweet Glazes
 There are several ways to make a quick glaze, perfect for cakes or for
homemade donuts. You can achieve a classic clear glaze using a bit of
milk or water combined with powdered sugar. For thicker glazes, add
less liquid. Thinner glazes need more liquid and are ideal for drizzling
over a breakfast bread or pound cake. To make a chocolate glaze, melt a
combination of corn syrup, butter, and chocolate. Chocolate glazes works
for a number of baked goods, including cakes, donuts, and cookies.

4. Marzipan
 Marzipan is perfect for fancier cakes. Made from sugar, flavorings, and
almond paste, marzipan becomes thick and easy to form into a variety of
decorative cake toppers or as a filling between cake layers. You can also
use marzipan as a filling in a variety of cookies and pastries.

5. Ganache
 Ganache is one of the most versatile icings around. You can easily make
ganache by adding equal parts chocolate and cream, boiling the cream
first then adding chocolate. The mixture is liquid in the beginning, but as
it begins to set, it becomes firmer. The reason ganache is so popular is
because it can be used well beyond a traditional icing for a whole cake or
cupcakes. Ganache is also a great choice for filling pastries, cookie
sandwiches, and other delights.
 You can also pour ganache while still in liquid form over your baked
goods, as it makes a great drizzled topping.
6. Fondant
 Fondant is a moldable icing with a doughy consistency. It’s made of
water, gelatin, sugar, and glycerine, giving it a smooth, polished
appearance. You can roll the fondant into a covering for an entire cake or
use it to make special designs for decorating the top and sides of the
cake. You can also make a pourable fondant, which dries with a glossy
appearance, ideal for special occasion cakes and cupcakes.

7. Gum Paste
 Gum paste is a popular choice for creating hand-molded decorations.
The paste contains a mixture of powdered sugar, shortening, and egg
whites that’s easy to roll very thin. You need to work fast with gum paste.
While similar to fondant, gum paste dries hard rather than remaining
pliable. It’s best for creating special decorations and won’t work well as a
whole-cake topping.

8. Royal Icing
 Royal icing is crafted with powdered sugar, egg whites, and a touch of
lemon. This type of icing will dry hard but is easy to dispense from a
piping bag. While it can be used to hand-decorate cake tops, royal icing
is a popular choice for cookie decorating or for sandwiching cookies
together.

9. Modeling Chocolate
 Modeling chocolate is made by combining melting chocolates with corn
syrup. As it cools, the chocolate should be kneaded to a moldable
consistency, similar to clay. You can use a variety of melting chocolate
flavors, including dark, semi-sweet, and white chocolate, to create a
variety of cake decorations. The chocolate is more rigid and may hold
better for some decorating ideas that won’t work with fondant.

10. Pastillage
 Pastillage is an icing similar to fondant. Pastillage sets hard and makes it
easier to create sculpted décor for topping cakes, making it a top choice
for creative bakers.